Low-Carb Homemade Enchilada Sauce

Homemade enchilada sauce that’s low-carb? Sure! It’s easy to make and full of spicy Tex-Mex flavor but best of all it’s got just 4.7 carbs per 1/4 cup. I don’t know about you but I rarely slop that much enchilada sauce on anything — two tablespoons is just about right so that’s just 2.3 carbs per serving. All that flavor and hardly any carbs!

Enchilada sauce tastes like summer to me. It has a very ripe flavor with a little heat, a little sweet, and a lot of whoa, what’s that? If you’ve never had it homemade from dried chiles you are going to be surprised at what you’ve been missing. I use guijillo and ancho chiles in this to give it more flavor. They are everywhere here in the Dallas area but if Mexican Guajillo Peppers aren’t available in your area you can get them on Amazon.

Homemade enchilada sauce works great over grilled chicken, on hamburgers, or whatever you want. Try melting it with some cream cheese and dip pork rinds in it!

So good.

So the thing is, when you mention homemade enchilada sauce people freak out thinking it’s complex and time consuming. Totally not true. This is super easy, I promise. You can do it.

Keep it in a Mason jar, tightly sealed in the fridge for up to two weeks.

Manila Spoon

Marye

Jul 03, 2015

It is good. And I love using dried chiles so I can make it exactly the flavor and heat I want.

Laura @MotherWouldKnow

Jul 03, 2015

I’ll admit that I don’t know the first thing about chili peppers – and can’t even pronounce the first one in the recipe. But that doesn’t mean I can’t go foraging in the grocery store and come up with it. This looks amazing, and considering how much I love enchiladas, I’ve got to put this top on my “must try” list.